Frozen Oreo Dessert
User Reviews
5
Frozen Oreo Dessert
Description
This dessert starts by combining crushed Oreo cookies and melted butter to form a firm crust pressed into a square pan and set in the freezer. Softened vanilla ice cream is spread evenly over the crust and refrozen to hold its shape. A hot fudge sauce is prepared by simmering butter, milk chocolate, sugar, vanilla extract, and evaporated milk until thick and smooth.
Once cooled, the fudge sauce is spread over the ice cream layer, and crushed Oreo crumbs are sprinkled in for added texture. The dessert is then frozen fully to set all layers firmly. The freezing at multiple stages is important to prevent blending of layers, resulting in neat slices.
Let the dessert rest briefly at room temperature before serving to allow easier cutting. Using a warm serrated knife helps maintain clean slices. The finished dish offers a combination of creamy ice cream, chocolatey fudge, and crunchy Oreo crust and bits, delivering multiple textures and rich flavors.
Leftovers keep well when tightly wrapped and frozen for extended periods without losing texture or flavor.
Ingredients
For the crust:
- 24 Oreo cookies 270g
- 1/4 cup butter 56g, salted, melted
For the hot fudge sauce:
- 1/2 cup butter 113g, salted
- 2/3 cup milk chocolate 113g, chips or chunks
- 2/3 cup white sugar 135g
- 1 teaspoon vanilla extract
- 1 evaporated milk 170g, 6oz, small can
For assembling:
- 1 liter vanilla ice cream 500g
- 5-6 Oreo cookie crushed into crumbs
Instructions
For the crust:
- Very thoroughly grease the bottom of a 9x9 or 8x8 inch square pan.
- Crush the Oreo cookies (filling and all) into fine crumbs (using a food processor, or by placing them in a freezer bag and crushing with a rolling pin.)
- Mix the Oreo crumbs with the melted butter and firmly press into the pan. Freeze for 30 minutes to set.
To layer:
- Take the ice cream out of the freezer to soften for 15-30 minutes while crust is chilling, then spread the softened ice cream evenly on top of the crust. Place in freezer for an hour to set the ice cream. Meanwhile, make the sauce.
Make the sauce and finish assembling:
- Combine the butter, milk chocolate, sugar, vanilla extract and evaporated milk in a medium saucepan. Bring to a low boil over medium heat and boil for 4 minutes stirring constantly until slightly thickened and smooth.
- Set aside to cool completely to room temperature, then remove the pan from the freezer and spread this over the set vanilla ice cream, spreading evenly. Top with the extra crushed Oreo crumbs.
- Return the pan to the freezer to completely set, either 2 hours or overnight until completely frozen.
- Before serving, take out of the freezer for about 5 minutes to soften slightly, then cut into bars. Enjoy!
Notes
- Let the dessert sit at room temperature for 5-10 minutes before cutting to make slicing easier.
- Dipping a serrated knife in hot water and wiping dry before cutting helps achieve clean slices.
- Softening the vanilla ice cream before spreading ensures even layering without tearing the crust.
- Freeze the crust, then crust with ice cream, and finally the assembled dessert to keep distinct layers.
- If you only have unsalted butter, add a pinch of salt to the crust and fudge sauce to balance sweetness.
- Store leftovers tightly wrapped in the freezer for up to a month to maintain freshness and prevent freezer burn.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9people
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Calories | 584kcal | 29% |
| Carbohydrates | 67g | 22% |
| Protein | 4g | 8% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 317mg | 13% |
| Potassium | 267mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 53g | 106% |
| Vitamin A | 735IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 105mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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